Mushroom & Leek Risotto

In a large stainless steel pot set over a high heat, add the olive oil and garlic. Heat for about a minute and add the onions, leeks and mushrooms. Cook over a high heat for about 10 minutes. Stirring occasionally until the onions & leeks are soft and the mushrooms browned.

Next, add the extra tablespoon of olive oil and the rice. Stir until all the rice is coated in the oil and a little translucent on the ends. This will only take about a minute. Pour in all of the white wine and stir well. Stir occasionally until the wine has absorbed. This should only take 3-5 minutes. Next, add 1/2 cup/60 ml of the chicken stock. Again, stir well for a minute. Once the liquid has absorbed, add another 1/2 cup/60 ml of stock. Repeat this process until you have used all your stock and your risotto is a nice creamy texture and the rice is no longer hard.